Serge Chamelian, managing partner of h-hotelier, looks at how best to address this modern phenomenon customers may hold various views on your organization’s reputation, and this is why marketers must ensure that organizations have a good reputation and manage responses in an ethical manner when things go wrong.
Rate disparity might be acomplex issue, but it can cause a customer to lose trust in your company and, as a result,impact your bottom line, which means ignoring it isn’t an option.Serge Chamelian, managing partner of h-hotelier, showsus the way, by explaining thedifferent distribution channels from a practical perspective, and provides recommendations
Considered the ‘tiny houses’ of the hotel industry, micro hotels have been popping up all over the world, marked by their style, efficiency and price. Saqib Jafri, associate manager, Hotels MENA Region, for Colliers International, gives us the lowdown
An IT programmer, a social media specialist and a graphic designer walk into a coffee shop… and now it’s a co-working space. If you don’t see the humor in this joke, you probably haven’t experienced a co working space to the full. The concept has been around for a while now, but is still fairly new in the Middle East. Nada Alameddine, partner at Hodema consulting services, fills us in on the details
Franchising is still a viable option for those in the hospitality industry – one that is more risk-free than running a business of your own. Despite the cons, a proven business model is always a sure bet. The right franchise is out there… deciding which franchise is right for you always begins with Hospitality News ME
In Beirut, trends come and go on the club and bar scene in the same amount of time it takes to shake a cocktail. Properties need to be refreshed, neighborhoods are hot – and then not – and then there are the trends in people’s tastes, like whisky versus rum. Not many moguls are able to ride the waves smoothly enough to stay in business. We catch up with nice heavyweights who have dominated the scene and are here to stay
In the era of social media, zapping and ever-changing new trends, restaurant operators have a challenging time staying in vogue. Changing your décor, menu and vibe every other month to keep customers on their toes is a big ask for many venues and perhaps difficult to achieve for some. The growing trend of pop-up concepts, however, could be a way around the problem. Setting up a temporary restaurant may initially seem quite ambitious, given that it requires an upfront investment similar to what’s required for a permanent project, before closing down soon after. But don’t judge this book by its cover, as Nagi Morkos, managing partner at Hodema consulting services, explains